Italian Beef Sandwiches

The meat from this recipe from Cooking Light is so tender, but it lacks a little something. The juice is very thin, so it's much better to use some to dip the sandwich in. It also might improve the flavor if you punch it up with another sauce. The bread is also very important. Make sure it's good bread, it makes all the difference.

Italian Beef Sandwiches

1 teaspoon dried Italian seasoning

1 teaspoon crushed red pepper
1 (2 1/2-pound) rump roast, trimmed
1 (14-ounce) can fat-free, less-sodium beef broth
1 garlic clove, minced
2 teaspoons olive oil
1 cup coarsely chopped green bell pepper (about 1 medium)
8 (2-ounce) Italian rolls
Giardiniera (pickled vegetables), chopped (optional)

Combine first 5 ingredients in a large zip-top bag, and marinate in the refrigerator overnight.

 Place beef and marinade in an electric slow cooker; cook on LOW 8 hours or until beef is tender. Place beef on a cutting board (reserve cooking liquid); let stand 10 minutes. Thinly slice beef; place in a shallow dish. Pour cooking liquid over beef.

 Heat oil in a large nonstick skillet over medium-high heat. Add bell pepper to pan; sauté 5 minutes or until tender. Slice rolls lengthwise, cutting to, but not through, other side. Hollow out top and bottom halves of rolls, leaving a 3/4-inch-thick shell; reserve the torn bread for another use. Arrange about 3 ounces beef and 2 tablespoons bell peppers on each roll. Drizzle 1 tablespoon cooking liquid over beef and peppers; top with giardiniera, if desired. Serve with remaining 2 1/2 cups cooking liquid for dipping.